Moong Dal Tadka

Of all the dals (lentils) that we eat at home on a regular basis, moong dal is probably everyone’s least favorite. Most people consider it as bland and in fact we used to eat it when we were sick or needed to eat something light. However I like moong dal just like any other dal, all you need is a good tadka (tempering) and your delicious dal is ready in no time.

Moong dal reminds me of my time in Scotland. My friend Deepa used to make the best moong dal, so Deepa if you are reading this I miss you and your dal! I like that this particular moong dal tadka recipe is so simple. There’s not much to do, the tempering is also very simple. Sometimes you just want to make a fuss free simple recipe and if that’s the kind of recipe that you were looking to cook for dinner tonight then you are just at the right place.

This dal is made using moong bean/ petite yellow lentils which is easily available at any Indian store. I have also seen them at Whole Foods. This dal is light and easy on your stomach. With the festive season fast approaching it will be a good idea to give your stomach some rest in between with this moong dal tadka!

Method

In a pressure cooker add moong dal with 3 cups of water. Add more or less water depending on whether you prefer thick or thin dals. Add turmeric, salt and mix.

Close the cooker and let it whistle on high 1-2 times.

Switch off the flame, the dal is now cooked. Set aside.

*Alternatively you can cook the dal in an open pan. If cooking in an open pan, soak the dal for 30 minutes and then cook in a pan till dal is soft and cooked, around 20-25 minutes.